Peppermint Martini Recipe | Candy Cane Christmas Cocktail

Name: Peppermint Martini
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: Winter
Ingredients: 40 ml vodka; 20 ml peppermint schnapps; 20 ml white crème de cacao; 30 ml single cream; 1 tbsp crushed candy cane; 1 tsp light corn syrup; 1 small candy cane

Method

Brush the rim of a chilled martini glass with light corn syrup, then dip into the crushed candy cane and set aside.

Add the vodka, peppermint schnapps, white crème de cacao and cream to a shaker with ice.

Shake hard for ten to twelve seconds until very cold.

Double strain into the prepared glass, taking care not to splash the candy rim.

Hook a small candy cane over the side of the glass to serve.

How to serve

Glassware: Martini glass
Serve temperature: Cold
Garnish: Crushed candy cane rim and small candy cane

The Peppermint Martini is unapologetic Christmas glamour. White as snow, rimmed with red and white candy and finished with a small cane hooked over the side, it looks like something off the cover of a December magazine. Underneath the styling it is a well-balanced after-dinner cocktail, with vodka providing the spine, peppermint schnapps the lift and white crème de cacao a soft chocolate note that keeps the mint from feeling like toothpaste.

It is the kind of drink that signals the evening has tipped from dinner into pudding and a film by the tree.

Tips

Use a peppermint schnapps that tastes of mint rather than aniseed; a quick sniff of the bottle is usually enough to tell. Single cream, rather than double, gives a lighter mouthfeel that suits a martini glass better than something heavier. Shake hard for a slightly shorter time than you might expect: ten to twelve seconds is plenty to chill and emulsify without watering the drink down.

Variations

For a more chocolate-forward serve, double the white crème de cacao and reduce the schnapps to 15 ml. A few drops of natural peppermint extract in the shaker boost the aroma without adding more sugar. Replace the cream with oat single cream for a dairy-free version that still feels properly festive.

Serving

Serve straight after pouring while the rim is still crisp and the drink is at its coldest. A small plate of dark chocolate truffles alongside echoes the crème de cacao and keeps the dessert-cocktail spirit going right through to the end of the evening.

Frequently asked questions

How do I crush candy canes without making a mess?

Place them in a sealed freezer bag and tap with a rolling pin. Aim for a coarse rubble rather than a fine dust so the rim catches the light.

Can I use dark crème de cacao instead of white?

You can, but the drink will turn a muddy brown rather than the clean white that suits this serve. Stick with white crème de cacao for the proper look.

Is there a less sweet version?

Yes. Reduce the schnapps to 15 ml, leave out the crème de cacao and add a small bar spoon of dark chocolate liqueur instead. The mint will read more clearly.

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